Homemade Mandarin Pancakes

Mandarin pancakes or Peking Duck Pancakes are traditionally served with slices of duck with thin and crispy skin together with cucumber batons and scallions as well as Hoisin sauce which was spread onto the pancakes.

Fancy having your own 'Home-style' Peking Duck? Why not make your own mandarin pancakes and have a takeaway roast duck from your favourite restaurant. Carve out the meat together with the skin, and wrap with the pancakes.

This is one of the recipes that I've been wanting to try out for a long time. Actually it is not difficult to make, however  it is quite challenging for me to get really round pancakes. I tried out two methods in cooking the pancakes - steamed and pan fried. The steaming method took longer time compared to pan fried as you have to steam one pancake at a time.  

Ingredients:  Makes 32 pancakes 

240g plain flour
10g tapioca starch

1/2 tsp sea salt

160g boiling water
extra tapioca flour or cornflour for dusting

Note: *  Tapioca starch is added for chewiness.  

• Dissolve salt in the boiling water and pour into the flour mixture.
• Stir with a pair of chopsticks until the dough comes together.  When the dough is cool enough to handle,  knead until it forms a smooth ball. 

• Place the dough in a plastic bag and tie it.  Allow the dough to rest at room temperature for about 30 minutes.  It should be smooth, soft and pliable after being rested.
• Dust your working surface with tapioca starch and roll the dough into a log and cut into 32 equal pieces.  
• Dusting with tapioca starch, roll each piece of dough into a ball.  
• Then flatten the balls with your palm into small discs (about 4cm in diameter).

METHOD 1:  STEAMED 

• Using a rolling pin roll out the discs in circles.  Dust with tapioca starch and stack them up.
• Meanwhile prepare the steamer, place a plate on the steamer rack.
• Working with one pancake at a time, roll it into paper thin circle of about 16cm in diameter.

• Place one pancake at a time onto the plate, cover and steam for 1 minute until the pancake is almost cooked.  While the first pancake is steaming, roll another piece of pancake.  Place the second pancake on top of the first one.  Continue to steam for 1 minute before placing the next piece.  Repeat the process until all the pancakes are done.       
  (TIP:  To easy transfer the thin pancake, roll the pancake onto the rolling pin, then unfurl it onto the steamed pancake)
• Once all the pancakes are cooked, separate them so that they do not stick to each other.  Then stack them onto a plate and cover with clingwrap to prevent from drying out.

METHOD 2:  PAN FRIED 

• Brush sesame oil (or cooking oil) onto the top of one disc, ensuring the sides and the entire surface are coated with oil.  Press another disc over it to form a two-layer pancake.

• Using a rolling pin, roll the double pancake thinly into large circle of about 16cm in diameter.  Dust the working surface with more flour to prevent sticking.
• Heat a frying pan over medium-low fire.  Place a pancake into the pan and fry until you see some air pockets forming in between the two pancakes.  
• Flip the pancake and fry for about half a minute. The pancake should be white with just some light brown spots. 
• Transfer the pancakes onto a plate.  Carefully separate the two pancakes at the seams while they are still warm.  Cover the pancakes with a damp kitchen towel to prevent from drying out.  

TO REHEAT THE PANCAKES BEFORE SERVING:

• Place the pancakes onto a bamboo steaming rack and steam for about 3 - 5 minutes.  Serve immediately.

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